- prep time105 min
- total time 105 min
- serves 6
These latkes are indulgent. They are crispy golden on the outside, soft on the inside. Perfection on a plate, topped with caviar and silky-smooth scrambled eggs.
4 tomatoes, finely diced
2 cucumber, finely diced
1 red onion, finely chopped
½ bunch dill
¼ bunch parsley
1 lemon, juiced
⅓ cup (79 mL) olive oil
¼ cup (59 mL) red wine vinegar
Salt and pepper, to tasteLatkes
2 ½ lb(s) Idaho Russet potatoes, peeled
1 medium onion
2 eggs, separated
½ scallion, finely chopped
¼ cup (59 mL) Matzoh Meal
3 Tbsp (45 mL) unsalted butter, melted
¼ tsp (1 mL) baking powder
2 tsp (10 mL) kosher salt
½ tsp (2 mL) pepper
Sour cream, to taste
Applesauce, to taste
Caviar, to taste
Smoked salmon, to taste
1. Combine ingredients in a bowl. Let sit and reserve for later.Latkes
1. Using a box grater, grate the potatoes and onion into a strainer.
2. Squeeze or press out as much of the liquid as possible.
3. Transfer the potato-onion mixture to a clean large bowl. Add egg yolks, scallions, matzo meal, butter, salt, pepper, and baking powder into bowl and mix well.
4. In a separate medium size bowl, beat the egg whites for approximately 3 minutes with an electric mixer until they hold stiff, shiny peaks.
5. Fold the egg whites into the potato mixture.
6. Heat a thin layer of oil in a large frying pan over medium heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.Eggs
1. Lightly soft scramble eggs in a deep rimmed wok, about 3 minutes.Toppings
1. Plate latkes with eggs, Israeli salad, smoked-salmon and toasted challah. Serve latkes with sour cream and apple sauce.
Recipe courtesy of Arthurs Nosh Bar